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Shopping ListRecipe: Trieste-style Stockfish with Tomatoes
Ingredients for 4 people
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- 1/2 cup olive oil
- 1 3/4 pounds stockfish
- water as needed
- 1 1/2 lb tomatoes
- 2 cloves garlic
- salt and pepper to taste
Le Ricette
Trieste-style Stockfish with Tomatoes
di Academia Barilla
PREPARATION TIME
140 min
140 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
ITALIAN REGION
Friuli Venezia Giulia
Friuli Venezia Giulia
Tags
Ingredients for 4 people
1/2 cup olive oil
1 3/4 pounds stockfish
water as needed
1 1/2 lb tomatoes
2 cloves garlic
salt and pepper to taste
Ingredients
Preparation 0 minutes preparation + 120 minutes cooking
Remove the salt from the stockfish by soaking it fully submerged in a bowl full of water for 24 hours.
Drain, squeeze out the excess water, remove all the bones and skin from the stockfish and cut into squares about 2-3 inches on a side.
Heat 6 tablespoons of oil in an ovenproof casserole over medium heat.
When the oil is hot, add the stockfish. Put a large pot of water over high heat and just as it comes to a boil, immerse the tomatoes in the boiling water for 20 seconds then drain them immediately.
Peel the tomatoes and chop with a knife.
Salt and cook the stockfish covered over moderate heat, making sure that the fish does not stick to the pan.
If it sticks, add a few teaspoons of hot water.
After about an hour add the tomatoes, two cloves of peeled garlic crushed with the blade of a knife, one bay leaf, ground pepper and the rest of the oil.
Stir and add enough water to cover the stockfish, bring to a boil and then put immediately into a pre-heated 350° oven, covered, for another hour.
Remove from the oven and serve hot, accompanied by polenta if you like.
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